Sausage Glossary | NHDSC Sausage Glossary From the National Hot Dog and Sausage Council A Guide to Sausage Varieties Sausage, whether fresh, cooked or cured, remains a staple of the diet around the world. Regions and cultures use various seasonings to make their sausages uniquely their own The sausages and meats are listed alphabetically. The group to which each sausage belongs is indicated next to the name of the sausage. Sausage Glossary Andouille | France In France the traditional andouille is composed primarily of the intestines and stomach. In the US the sausage is most often associated with Cajun cooking, where it is a coarse-grained smoked sausage made using pork, garlic, pepper, onions, wine, and seasonings. Traditional Andouille is heavily spiced and used as an ingredient where a smoked sausage version is more commonly available and consumed as is or on a bun. Cooked, smoked sausage Bangers | United Kingdom Sausage-like product prepared with meat and varying amounts of rusk or other cereals. Fresh or pre-cooked sausage.

Berliner-Style | Germany Made of cured, coarsely ground pork and some mildly cured, finely chopped beef; contains no seasoning other than sugar and salt; available in rolls or packaged slices. Cooked, smoked sausage Blood and Tongue Sausage| Unknown Origin Cooked pork, beef or lamb and tongues are added to blood sausage mixtures. Pork snouts are also sometimes added. Cooked sausage. Blood Sausage | Unknown Origin Diced, cooked fat pork, finely ground cooked meat, and gelatin-producing materials mixed with beef blood and spices. Cooked sausage. Bologna | Italy Made of cured beef and pork, finely ground, with seasonings similar to frankfurters; available in rings, rolls or slices of varying diameters; fully cooked and ready to serve. Cooked, smoked sausage. Boterhamworst | Netherlands Dutch-style sausage made of veal and pork, finely chopped and blended with coarsely chopped pork fat and seasonings. Cooked, smoked sausage. Bratwurst| Germany Pork or a pork and veal mixture; highly seasoned; made in links and available both fresh and fully cooked. Unique flavor is commonly derived from pepper, sage, and nutmeg. Fresh or cooked, smoked sausage.

Braunschweiger | Germany Liver sausage which must contain at least 30% pork, beef or veal livers. Can be smoked after cooking or include smoked meat as ingredients. Cooked sausage. Cervelat | Switzerland General classification for mildly seasoned smoked, semi-dry sausages. Popularly termed “Summer Sausage”. Semi-dry sausage. Chorizo | Spain Sausage from Spanish origin made from meat coarsely cut; smoked; highly spiced and has a size similar to large frankfurters, one-inch links also made for sausage balls. Also is a term to denote any type of Spanish style sausage. Fresh, cooked or dry/semi-dry sausage. Frankfurters | Germany Combination of beef and pork or all beef which is cured, smoked and cooked; seasonings may include coriander, garlic, ground mustard, nutmeg, salt, sugar and white pepper; fully cooked but usually served hot; terms “frankfurter,” “wiener” and “hot dog” often used interchangeably; sizes range from big dinner frankfurters to small cocktail size; may be skinless or with natural casings. Cooked, smoked sausage.

Frizzes | Italy Cured lean pork, chopped coarsely and a small quantity of cured lean beef; highly spiced. Some varieties made with hot spices, some with sweet spices. Dry sausage. Goetta | Germany A breakfast sausage primarily composed of ground meat (pork, or pork and beef), steel-cut oats and spices. Partially cooked or pre-cooked sausage. Kielbasa | Poland Coarsely ground lean pork with beef added; highly seasoned with garlic. Also known as a Polish sausage. Cooked, smoked sausage. Knackwurst | Germany Similar in ingredients to franks and bologna with additional garlic added for stronger flavor; made in large natural casings or in skinless styles; fully cooked, but usually served hot; also known as Knoblouch or Garlic Sausage. Cooked, smoked sausage. Linguica | Portugal Portuguese sausage made from coarsely ground pork, seasoned with garlic, paprika, cumin seeds and sometimes cinnamon; brined with vinegar pickling liquid before stuffing; smoked; also called Longanzia. Uncooked sausage. Liver Cheese or Liver Loaf Germany Ingredients and processing similar to liver sausage but with slight alteration to achieve a firmer texture more body for slicing.

Wrapped with a thin layer of pork back fat. Molded in sandwich-size brick shape. Cooked sausage. Liver Sausage | Germany Liverwurst comes in many flavors that vary by region; sliceable or spreadable. Liverwurst must contain at least 30% pig, beef or veal livers. Other ingredients are pork, beef or veal trimmings, fat, and spices including allspice, thyme, ground mustard seed, or nutmeg. Cooked sausage. Lebanon Bologna | USA Semi-dry sausage that originated in Lebanon, Pennsylvania; made of coarsely chopped beef; heavily smoked; has a tart, tangy taste; dark surface appearance. Semi-dry sausage. Lola or Lolita | Italy Made of mildly seasoned pork; contains garlic. Dry sausage. Mettwurst | Germany Cured beef and pork, ground and lightly spiced with allspice, ginger, mustard and coriander; smooth, spreadable consistency; normally heavily smoked and sometimes must be cooked before serving.

Cooked or uncooked, smoked sausage Mortadella | Italy Italian-style sausage composed of very finely chopped, cured pork and beef with added cubes of white fat; delicately spiced with garlic, nutmeg and coriander; stuffed into larger diameter casing and sliced. Cooked, smoked sausage. Pepperoni | Italy Pepperoni is a dry sausage that is characteristically firm, spicy, and bright red in color. Thinly sliced pepperoni is a popular pizza topping in American-style pizzerias. It is a variety of salami, usually made from cured pork and beef. Dry sausage. Pork Sausage | Various Made from fresh pork cuts and/or trimmings; seasoned with salt, black pepper, nutmeg, and rubbed sage, or other spices; sold in links, pre-formed patties or bulk. Fresh sausage. Salami | Italy General classification for dry sausage, sometimes highly seasoned, with characteristic fermented flavor. Usually made of beef and pork; seasoned with garlic, salt, pepper and sugar. Some are dried to achieve 30-40% moisture loss. Some are smoked and cooked. Dry sausage. Dry sausage.

Refers to a style of pork sausage noted for being seasoned with fennel and/or anise as the primary seasoning. In Italy, however, there are a wide variety of sausages, many of which are quite different from the product commonly known as ‘Italian sausage’ in the United States. The two most common varieties marketed in US grocery stores as “Italian Sausage” are hot and sweet (or, depending on what region of the US, mild). The main difference between hot and sweet mild is the addition of hot red pepper flakes in the spice mix of the former. Fresh, cooked or dry sausage. Thuringer-Style Sausage Germany Sausages that would be made with spices and herbs found locally in the Thuringia region of Germany. Made principally of ground pork; may also include beef and veal; seasoning could included marjoram (stemless) and other herbs and spices; may be smoked or unsmoked. Fresh or cooked sausage. Vienna Sausage | Austria A similar version of a frankfurter or hot dog that is smaller in diameter and usually softer in texture. Ingredients similar to frankfurters. Term most often applied to small, open end sausages packed in cans of water.

These are made into 80-foot lengths and cut into two-inch portions for canning. The name, vienna-style sausage, may also be used interchangeably with wiener or frankfurter. Cooked or smoked sausage. Weisswurst | Germany Means “white sausage;” made of veal and pork; mildly spiced; links are about four inches long and plump; very perishable; sometimes cooked. Fresh or cooked sausage. Wiener | Austria Both wieners and Vienna-style sausages take their names from the city of Vienna, Austria. Wiener-style, as originated, is sausage braided in groups of links. Vienna-style frankfurters are twisted into a chain of links. Terms are frequently used interchangeably with “frankfurter” or “hot dog” and formula may be the same. Cooked, smoked or dried sausage. Get the convenient poster format. Free single copies of the sausage brochure/poster are available to consumers who send a self addressed 6x9” envelope with 66 cents postage.

Additional copies are $2.00 each and may be ordered from NHDSC, 1150 Connecticut Avenue, Suite 1200, Washington, DC, 20036. Discounts are available for larger quantities in excess of 25 copies. Contact sausage@hot-dog.org for details. Get it as a brochure. Download the Hot Dog Facts, Figures and Folklore brochure Connect With Us Cook's Thesaurus: Sausages Synonyms: snags = bangers = salsiccia = wurst = sausissons Pronunciation: SAW-sidge A typical sausage consists of ground meat that's combined with fat, flavorings, and preservatives, and then stuffed into a casing and twisted at intervals to make links. Pork is most commonly used, but butchers also use beef, lamb, veal, turkey, chicken, or game, and some also use fillers like oatmeal and rice to stretch the meat a bit. Casings vary too--in addition to intestines or artificial casings, butchers sometimes use stomachs, feet, skins, or they do away with casings altogether and sell the sausage in bulk.

After assembling a sausage, a butcher can either sell it as fresh sausage, or else cure, dry, or precook it in some way. Varieties: abruzzo sausage andouille = Cajun andouille = Louisiana andouille Pronunciation: ahn-DWEE or ann-DO-ee Notes: This is a spicy smoked Cajun sausage that's used in jambalaya and gumbo. Don't confuse it with the milder French andouille sausage. Substitutes: kielbasa andouillette Pronunciation: ahn-dwee-YET Notes: This tripe sausage is a small version of French andouille sausage. Definitely not a party pleaser, but some people have grown accustomed to its taste. Substitutes: French andouille (larger) OR Italian sweet sausage banger Notes: This is a mild British pork sausage. bauerwurst = bauernwurst Pronunciation: BOW-er-wurst OR BOW-er-vurscht Notes: This is a chunky German farmer's sausage that's often grilled and served on a bun or cooked with sauerkraut.

blood pudding blood sausage = blood pudding = black pudding = black sausage = boudin noir Notes: These eggplant-colored sausages are made of pig's blood mixed with fat, a filler like bread crumbs, and other flavorings that vary from region to region. They're usually sold precooked, but most people heat them before serving. Regional varieties include Germany's blutwurst, Louisiana's boudin rouge, and Spanish morcilla. Substitutes: zungenwurst OR boudin blanc blutwurst Notes: This is a spicy and salty German blood sausage made from pork, beef, and beef blood. Germans like to snack on it, or mix it with sauerkraut. It comes already cooked, but it's usually heated before being served. Substitutes: blood sausage bockwurst Pronunciation: BAHK-wurst OR BAHK-vurscht Notes: This is a mild German sausage made with veal, pork, milk, and eggs, and seasoned with chives and parsley. You need to cook it before serving. Use it soon after you buy it--it's very perishable.

Substitutes: bratwurst boerewors = boeries = wors = boerewurst Notes: This is a spicy South African farmer's sausage, made with beef, pork, and pork fat, and seasoned with coriander. You need to cook it before serving. boudin blanc = white boudin Pronunciation: boo-DAHN BLAHN Notes: This is a white sausage made of meat (pork, chicken, or veal) and rice. France produces a very delicate milk-based version, while the Cajun version includes a lot of rice as a filler, making it chewier and more flavorful. Substitutes: weisswurst OR bratwurst boudin rouge = red boudin Pronunciation: boo-DAHN ROOZH Notes: This Cajun specialty is similar to boudin blanc, except that it also includes pork blood. Use it soon after you buy it. Substitutes: blood sausage OR boudin blanc OR blutwurst bratwurst Notes: This is made with pork and sometimes veal, and seasoned with subtle spices. It usually needs to be cooked before eating, though some markets carry precooked bratwurst..

Substitutes: weisswurst OR boudin blanc OR bockwurst breakfast sausage patty Notes: These pork patties are heavily seasoned. They're usually fried before serving. chaurice Pronunciation: shore-EESE Notes: This spicy pork sausage is used in jambalaya and other Creole and Cajun dishes. It's available either in links or patties, but it's hard to find outside of Louisiana. Substitutes: andouille chipolata sausage Pronunciation: chippo-LAH-tuh Notes: These pork sausages are as small as Vienna sausages, but they're much spicier. Substitutes: Vienna sausage OR cocktail wieners chorizo, Mexican Shopping hints: This is fresh pork mixed with lots of spices. Don't confuse Mexican chorizo, which needs to be cooked, with Spanish chorizo, which is dry-cured. To make your own: See the Homemade Chorizo recipe posted on RecipeSource.com.

Substitutes: Italian hot sausage OR mild Italian sausage OR spicy breakfast sausage OR Spanish chorizo chorizo, Spanish Shopping hints: Don't confuse Mexican chorizo, which is moist and needs to be cooked, with the Spanish version, which is dry-cured and ready-to-eat. Spanish chorizo is made from pork, and it's very hot and spicy. Substitutes: kielbasa OR pepperoni OR other dry-cured pork sausage OR linguisa (hotter) OR Mexican chorizo (This needs to be cooked) chourico = chouri�o = chaurico Pronunciation: shore-EE-so Notes: This is a heavily seasoned Portuguese pork sausage. Look for it in Portuguese markets. Substitutes: Spanish chorizo OR lingui�a (milder) OR linguica (milder) OR hot Italian sausage OR garlic sausage OR pepperoni cocktail wieners Notes: These are smaller than hot dogs, but larger than Vienna sausages. Substitutes: hot dog (cut into smaller pieces) OR Vienna sausages cotechino Pronunciation: koh-TEH-kee-noh Notes: This is a mild and fatty Italian pork sausage.

The links should be pierced before cooking to allow some of the fat to drain out. Cumberland sausage Notes: This British pork sausage is usually displayed in markets as a long coil, and it's sold by the length rather than by the link. It's often baked in the oven with cabbage and potatoes. farinheiras Notes: This Portuguese "flour sausage" is hard to find in the United States. frankfurter French andouille sausage Pronunciation: ahn-DWEE Notes: Don't confuse this with Cajun andouille, which is much spicier. Substitutes: andouillette (smaller) goetta Notes: This is Cincinnati's answer to scrapple. It's a mixture of oatmeal and sausage that's fried. Substitutes: scrapple gr�tzewurst = grutzewurst haggis Pronunciation: HAG-iss Notes: This large Scottish sausage is made by stuffing a sheep's stomach with the animal's heart, lungs, and liver, and then adding oatmeal, onion, fat, and seasonings. It's usually steamed before serving.

hot dog = wiener = weiner (a common misspelling) = frankfurter = frank = tube steak = wienerwurst = griddle Notes: An American staple, hot dogs are mild, smoked, and usually skinless sausages that are traditionally served in a bun with relish and mustard. They've declined in popularity in recent years because they're relatively high in fat and sodium. This decline was hastened in late 1998 when several people died after being exposed to Listeria, a deadly bacterium which was traced to some improperly prepared hot dogs and deli meats. Substitutes: Vienna sausage OR bockwurst OR banger Links: See the USDA fact sheet on hot dogs . Italian sausage Notes: This is a pork sausage that's often added to pasta sauces. Varieties include sweet Italian sausage = mild Italian sausage, which is flavored with garlic and fennel seed, and hot Italian sausage, which also has a shake or two of crushed chile peppers. It's sold either as links or in bulk. Cook thoroughly before serving.

kielbasa = kolbasa = kolbasz = Polish sausage = knublewurst = Polnische wurst Pronunciation: kill-BAH-suh or keel-BAH-suh or (in Poland) KEHW-bah-sah Notes: Kielbasy are smoked Polish sausages made with pork and/or beef and flavored with garlic, pimento, and cloves. They come already cooked, but most people heat them before serving. Substitutes: andouille OR Spanish chorizo OR linguica kishke = kishka = kiske = kiska = kiszka = der�ma = stuffed derma Pronunciation: KISH-kah Notes: This Jewish specialty consists of beef intestines stuffed with matzo meal, onion, and suet. knackwurst = knockwurst = knoblauch Pronunciation: NAK-worst OR NAK-vursht Notes: These smoked beef sausages are seasoned with lots of garlic. They should be cooked before eating, and they're often served like hot dogs or smothered in sauerkraut.

Substitutes: hot dogs kolbasz Notes: This Hungarian sausage is similar to Polish kielbasa, except that it has paprika added to it. Substitutes: kielbasa landjager = landjaeger Notes: The name means "hunter," perhaps because this smoked beef sausage needs no refrigeration and is handy to take on hunts. Look for thin flat sticks in German delis. Substitutes: pepperoni OR salami lap cheong = lap chong = lap chung = lop chong = Chinese dried sausages = Chinese sausage Notes: These pork sausages look and feel like pepperoni, but they're much sweeter. Substitutes: chorizo OR salami OR ham (diced) linguica = lingui�a Pronunciation: lin-gwee-SAH Notes: This is a fairly spicy Portuguese smoked garlic sausage. You need to cook it before serving it.

Substitutes: linguisa OR kielbasa OR Spanish chorizo OR andouille linguisa Substitutes: kielbasa OR pepperoni OR chorizo (milder) longanisa = longaniza Substitutes: kielbasa loukanika Pronunciation: loo-KAH-nih-kah Notes: This spicy Greek sausage is made with lamb, pork, and orange rind. Cook it before serving. medisterpoelse sausage Notes: This is a Danish pork sausage. Cook it before serving. merguez sausage = mirk�s Notes: This North African lamb sausage is seasoned with garlic and hot spices. It's often used in couscous dishes. mettwurst = metts Pronunciation: MET-wurst OR MET-vursht Notes: At least two kinds of sausages answer to the name mettwurst. People in Cincinnati use the name to describe a kielbasa-like sausage that's made with beef and pork, seasoned with pepper and coriander, and smoked. They like to grill it and serve it on a bun. Elsewhere, mettwurst is soft like liverwurst and ready to eat. It's usually spread on crackers and bread.

Substitutes: kielbasa (for Cincinnati's mettwurst) OR bratwurst (for Cincinnati's mettwurst) OR teewurst (for spreadable mettwurst) morcelas Notes: This is the Portuguese version of blood sausage. morcilla Notes: This is Spain salty version of blood sausage, usually made with onion or rice as a filler. Substitutes: boudin rouge pepperoni Notes: This spicy sausage is made with beef and pork. It's hard and chewy, and makes a terrific topping for pizza. You don't need to cook it before eating. Substitutes: salami OR lap cheong (sweeter) OR Spanish chorizo OR Canadian bacon (Works well as a pizza topping.) pickled pork = pickle meat = Creole pickled pork Notes: Louisiana cooks like to add this to bean dishes. It's hard to find outside of Louisiana, but it's fairly easy to make from scratch. Substitutes: ham hocks OR smoked ham OR tasso pinkelwurst Notes: This German sausage is made with beef and/or pork, onions, oat groats, and bacon. It's often served with potatoes.

potato korv Notes: This is a Swedish pork sausage. Cook it before serving. Salpicao = Salpic�o scrapple Notes: A Pennsylvania Dutch specialty, this is a mixture of sausage and cornmeal. It's often slowly fried and served with eggs and grits. Substitutes: goetta OR bacon (as a side dish to eggs) smoked bratwurst Notes: This is a smoked variation of German bratwurst. Substitutes: bratwurst sobrasade = sobrassade sujuk = soujouk = yershig Notes: This is a spicy Lebanese beef sausage. Look for it in Middle Eastern markets. Substitutes: pepperoni OR salami tocino Notes: Tocino is Spanish for bacon, but in the Philippines, it refers to cured pork that's been marinated in a sweet red sauce. Look for it in Asian markets. Toulouse sausage Pronunciation: too-LOOZ Notes: This exquisite French sausage is usually made with pork, smoked bacon, wine, and garlic. It's a great sausage for a cassoulet. Cook it before serving.

Substitutes: kielbasa (works well in a cassoulet) OR Italian sweet sausage Tuscan sausage Vienna sausage = Vienna-style frankfurter Notes: These small, squat hot dogs come in cans. They're often used to make hors d'oeuvres. Substitutes: cocktail wieners OR hot dog (Cut into smaller pieces if you like) Chorizo - definition of chorizo by The Free Dictionary Chorizo - definition of chorizo by The Free Dictionary Also found in: Thesaurus , Wikipedia . cho·ri·zo n. pl. cho·ri·zos A spicy pork sausage seasoned especially with garlic. [Spanish.] (Cookery) a kind of highly seasoned pork sausage of Spain or Mexico [C19: Spanish] a pork sausage highly seasoned with garlic, pepper, and spices. [1840–45; < Sp.] A highly seasoned, smoked pork sausage used in Spanish and Mexican cooking. ThesaurusAntonymsRelated WordsSynonymsLegend: chorizo - a spicy Spanish pork sausage sausage - highly seasoned minced meat stuffed in casings Translations Chorizo Want to thank TFD for its existence?

Tell a friend about us , add a link to this page, or visit the webmaster's page for free fun content . Link to this page: sausage References in periodicals archive ? We greedily went for eight dishes, which was more than enough and purposely kept it as kiddie-friendly as we could opting for the potatoes with chorizo and red peppers (the cortijer) rather than the hot tomato sauce (al infierno) which I prefer. Hola new take on Spanish classic INGREDIENTS 500g new potatoes 50g frozen peas 75g chorizo Olive oil, for frying 2 x 150g cod fillets 2 tsp pesto Salt and black pepper Chorizo sales boom after difficult start for new business FOR THE SALAD: 300g cooking chorizo 1 kg purple potatoes 1 bunch spring onions 1 frisee lettuce, outer leaves removed 1 x100g bag washed baby spinach A little olive oil FOR THE BLACKCURRANT VINAIGRETTE: Fresh blackcurrants A couple of tablespoons Extra-Virgin olive oil A splash of cider vinegar Shred the frisee lettuce and wash well.

Did You Know: Food History - Sausage Peddlers, Vagabonds, and Bandits: Part 1 Sausage Peddlers, Vagabonds, and Bandits: Part 1 Return to topics » The daily consumption of fresh meat began to decline by 1550 as the population was now fully recovered from the Black Death of two centuries before, and, as a result, more land was devoted to the more labor-intensive agriculture rather than stock rearing. As fresh meat consumption declined, the salting of meat grew to supply the men of many ships and to form a part of the meager diet of the poor. Salt meat was important for the crews now beginning to reach the Indies through the Indian Ocean and the ships creeping down the coast of West Africa after Henry the Navigatorï¿½s first foray in the 1440s, not to mention the crews about to explode across the Atlantic to discover another world. Salt meat often took the form of sausages, and the sausage peddler in Italian towns was a familiar character.

A document from the Spanish Vice-regent in Palermo on January 30, 1415 shows that lamb, pork, or sausages were bought thirteen days out of the month and macaroni only once a month. The sausages were usually purchased from street vendors and eaten for dinner. Mediterranean sausages of all kinds are justly famous. Farm families would make their own sausage and sell them in town. Muslim countries knew salt meat and sausages as well, made of lamb or beef such as the dried beef of Turkey, pastirme (the root of our word pastrami), and they were an important part of army rations. The historic Mediterranean struggle against hunger resulted in a vast repertoire of fresh, dried, and salted sausages and cured meats. Although the origin of sausages is to be found in the classical period, if not earlier, it was during the Middle Ages that sausage-making abounded. The list of Mediterranean sausages that follows is not meant to be a definitive accounting but rather a large sampling of contemporary sausages, not all of which can be traced historically.

To find any of these products in North America, which is not as impossible as might appear at first glance, you might try looking through the links, under "Food Products". Asturiana A blood sausage from the Asturia region of Spain made with cowï¿½s blood, bacon, and onions. Basṭurmā: see pastirme. Biroldo A fresh blood sausage from the Tuscany region of Italy made either sweet with pigï¿½s blood, raisins, and pine nuts, or savory with calfï¿½s blood, cheese, and pork. Bisbe A large blood sausage from Catalonia made with tongue, pork, and pigï¿½s offal. Bondiola or bondeina A kind of capocollo (see entry following). A large, round sausage from the Polesine area of the southern Veneto, this is a stuffed ox intestine or pigï¿½s bladder made with coarsely ground pork, beef, red wine, salt, and black pepper. Sometimes it is smoked for a month or air-dried for two months. Bresaola A salt-cured or air-dried beef product from the Valtellina district of Italy.

It is made from very lean beef fillet or loin and sliced extremely thin for antipasto. Butifarra or botifarra The most common Catalan pork sausage, is spiced with cinnamon, fennel seeds, and black pepper. Botifarra negra is made with pigï¿½s blood. Camaiot A butifarra-like pork sausage from the Balearic Islands made with less blood that is firmer and coarser, made with diced rather than chopped meat, with a higher fat content. Capocollo A two-month-aged boned rolled shoulder of pork, preserved in saltpeter, salt, black pepper, sugar, nutmeg, and wine. Different varieties are made in the Italian regions of Umbria, Apulia, and Calabria. Cappello da Prete An expensive Italian sausage (because of its lengthy and complicated production process) made from meat stuffing similiar to that of zampone but wrapped in a very thin rind from the intestines of the pig. It is served like zampone. Cervellata A Milanese sausage of pork sirloin with pork and veal fat, Parmigiano-Reggiano cheese, and spices such as saffron and nutmeg.

It is also made with pigï¿½s brains (hence the name; cervella means brain). Chorizo A Spanish sausage that seems to have its origins in the Catalan xoriï¿½o. There are seventeen officially recognized varieties of chorizo in Catalonia. It is usually made from lean pork, garlic, paprika, red bell peppers, and red chile pepper flakes. Ciauscoli This dry, smoked sausage from the Marches region of Italy is made from very finely chopped lean and fatty pancetta mixed with garlic, salt, and black pepper. It is eaten on pieces of lightly toasted bread. Coppa This Italian sausage is cured for three months and has an earthier taste than does prosciutto. It is made from equal parts of lean and fatty boned pigï¿½s shoulder rolled with saltpeter, salt, black pepper, and nutmeg. Coppa Senese A sausage from Siena made from pork seasoned with garlic, orange and lemon rind, cinnamon, caraway seeds, and other spices. It must be consumed as soon as it is made. Coppiette A Tuscan sausage made from dry- and smoke-cured beef and wild boar seasoned with ginger.

Cotechino In northern Italy this sausage is made with coarsely chopped pork rind, lean pork, and pork fatback seasoned with salt, pepper, cloves, and cinnamon, then cured for three weeks. Culatello This sausage from Emilia-Romagna is made from the top round of a pigï¿½s leg stuffed into a pigï¿½s bladder and aged for a year. Bonaventura Angeli in his Historia della cittï¿½ di Parma refers to "culatello" being served in 1322 on the occasion of the wedding of Count Andrea Rossi and Giovanna di San Vitale. Extremeï¿½a A blood sausage made with chopped meat, potatoes, or pumpkin from the high plains of Spain. Figatelli A long, thin, highly flavored smoked pork liver sausage from Corsica, eaten as is or grilled. Finnochiona A fennel-flavored Tuscan salami made of pork and garlic and aged about one year. Grive della Langa A caul fat crépinette from the Piedmont made from beef, pork liver, juniper berries, and nutmeg.

Horiatika A Greek country pork sausage flavored with orange peel, wine, and oregano. Insaccato The general Italian name for all sausages and salami. The word comes from sacco, or bag, referring to the casing. Jabuguito A small chorizo that is eaten raw or deep-fried. Jamï¿½n de Jabugo A jamï¿½n serrano from the western end of the Sierra Morena mountains in Andalusia. Jamï¿½n Serrano A cured Andalusian ham much used in Spanish regional cooking; similar to prosciutto. Khlea A Spanish pork sausage seasoned with paprika, cinnamon, aniseed, garlic, and vinegar. Lonzo A Corsican charcuterie made from rolled fillet of pork cured in brine with herbs and then dried. Loukanika A Greek sausage traditionally made in the countryside after the hirosfagi, the hog slaughter between mid-November and New Yearï¿½s Day.

Its name derives from the Latin lucanicus, said to be the name of a sausage invented by the Lucanians, a people who lived in southern Italy at the time of its Greek settlement and the Roman Republic (but see the comment below for the entry Luganega). Loukanika Nissiotika Long, thin pork sausages from the Greek islands. Luganega A mild Italian sausage with a delicate flavor also called salsiccia a metro because it is sold by the meter. The roots of this sausage can be traced to classical Rome: Varro, Cicero, and Apicius mention it. It is said that the best comes from Monza in Lombardy. Lombardy might also be the birthplace of this sausage, since it also has been argued that the Latin lucanicus derives from a Lombard word, not the name of a southern Italian people. In Basilicata it is called lucanica or lucania, where it is a long, continuously coiled grilled pork sausage flavored with red chili pepper flakes. Malagueï¿½a A spicy blood sausage from Andalusia.

Mallegato A spiced Florentine-style blood sausage with raisins, citron (Citrus medica L.), pine nuts, and bread crumbs. It is called buristo in Siena. Maniatika Half pork and half beef Greek sausage from Mï¿½ni in the Peloponnesus seasoned with oregano and mint. Also spelled naqaniq. Maties e saffathes A Greek sausage made of pork, rice, garlic, cumin, and orange peel usually served before a big Christmas meal. It is first boiled, then fried. Mazzafegati A sweet, spit-roasted fresh sausage from Umbria and the Marches made of pigï¿½s liver, sugar, pine nuts, golden raisins, and orange peel. Also spelled mirkās in Arabic, but usually transliterated as merguez. It is a Tunisian sausage of lamb or beef and spices, known in Algeria and Morocco. Mocetta This specialty of the Val dï¿½Aosta in northern Italy is a cured goat thigh sausage flavored with garlic, herbs, juniper berries, and black pepper. It is salted for twenty days, then hung for four months.

It is very hard and needs to be eaten within a year. Morcilla This is a Spanish blood sausage stuffed with rice, paprika, onions, garlic, and spices. Mortadella The name is thought to derive from mortaio because the mixture was pounded in a mortar. More probably it is derived from the Latin murtatu, a sausage seasoned with myrtle*. Anna del Conte, author of The Gastronomy of Italy, suggests that the first mention of mortadella appears in a document of the official body of meat preservers in Bologna dated 1376, but earlier evidence comes from Boccaccio, who mentions mortadella in the Decameron, and it appears earlier still in the statutes of the Cathedral of Nice from 1233. Mortadella is made with a seven-to-three ratio of lean pork meat to fat, flavored with peppercorns, pistachios, wine, sugar, and olives and stuffed into beef bladder casing. The mortadella is steamed an hour for each half-inch of its diameter. *- Cortelazzo and Zolli 1979-88.

Mortadella di Amatrice Amatrice is a small town high in the Apennines between Lazio(Latium) and Abruzzi. This lightly smoked mortadella is flavored with cinnamon and cloves and aged for two months. Morteruelo This pï¿½té of game is from the Cuenca region of Spain. Mumbar ve Shirdan Turkish sausages made with the second stomach of ruminants and stuffed with mutton, rice, salt, black pepper, and cinnamon. The fresh sausage is boiled and cooled, then sliced and either fried in butter or dipped in egg and fried. It is probably of Persian origin and also called bumbar. Musetto From the Veneto and Friuli regions of northern Italy comes this pork meat and rind sausage, seasoned with black pepper, cloves, nutmeg, cinnamon, red chili pepper flakes, and, sometimes, coriander seeds. Numbolo A bacon-flavored sausage from Corfu. Ortau A Sardinian andouillette made with pork blood, lard, liver, tongue, heart, spleen, and lung, garlic, parsley, salt, and black pepper, usually roasted.

Pancetta Cured pork belly, the same cut as bacon. There are two types; in one the pancetta is left in its natural state and is used as a flavoring in cooking, while pancetta arrotolata is rolled and used at the table as a thinly sliced cold cut for antipasti. Pastirma ( basṭurmā) A cured and dried meat originally from Turkey or Armenia usually made from beef fillet. Sun-dried slices of meat are coated with a paste made of garlic, fenugreek seeds, paprika, and salt and left to cure. It is usually eaten for breakfast with fried eggs or, in Egypt, with the stewed bean dish known as fūl. Probusti di Rovereto A beef-and-pork sausage made with veal kidney fat and garlic from the Trentino-Alto Adige region of Italy. Prosciutto The most famous of the cured hams known as prosciutto crudo are from San Daniele, Parma, and Tuscany, although today they are made throughout Italy and North America in local versions. Qadid A preserved meat or jerky from Algeria and Tunisia. There are a number of recipes mixing up either the meats or the spices.

Basically, lamb meat is salted and seasoned with garlic and mint. It is re-marinated with salt, harīsa , and mint and then sun-dried for several days before being cut up and cooked in a mixture of olive oil and sheepï¿½s fat. Qalaya (sometimes transliterated as "khlea") A preserved meat in the Maghrib made from mutton meat, fat, kidneys, heart, and liver and seasoned with garlic, salt, black pepper, red chile pepper flakes and other spices. It is cooked in olive oil and kept for two months before being used. A Cypriot sausage or crépinette. Sobrasada or sobrassada A Majorcan speciality, a soft, almost pï¿½té-like pork sausage flavored with garlic and paprika. It is not similar to Italian soppressata but rather closer to and less spicy than a Mexican-style chorizo. Soppressa Veneta A large, soft pork salami from Valpolicella near Verona made with 35 per cent fat.

Soppressata A salami made in southern Italy, especially Basilicata and Calabria, in a four-, or five- to-one ratio of lean pork to a mixture of pork fat and bacon. The meat is coarsely chopped and seasoned with salt and black pepper, with the hotter versions additionally seasoned with red chili pepper flakes, paprika, and wine. The sausage is lightly smoked and pressed to eliminate air pockets (hence the name; itï¿½s "pressed"). A Sicilian pork sausage with fennel seeds. Soutzoukaia or soutzoukakia A Greek and Greek Cypriot sausage originally from Smyrna (Izmir) made today with veal or beef instead of the original lamb. Its distinctive flavor is that of cumin, garlic, and wine. Souzoukaki Politiko A dried Greek black sausage sometimes made with red chile pepper flakes. Speck An Austrian-type of smoked prosciutto from Alto Adige in northern Italy. Spetsofai A loukanika (see entry) sausage and black pepper recipe from Mount Pelion. The best known of the Greek sausages.

Strinï¿½ A specialty of Val Camï¿½nica in Lombardy, this is a mixture of beef and pork meat, flavored with cinnamon, cloves, black pepper and nutmeg. Sujuq (suguq in Egypt) Pencil-thin Arab beef sausages flavored with cumin, allspice, cinnamon, garlic, and red chili pepper flakes popular in Egypt and the Levant; it originated in Turkey. Thessalias Greek pork sausages from Thessaly stuffed with leeks. Voliotika Chorizo - the sublimely-spicy sausage Contact us Chorizo sausages Chorizo is undoubtedly one of the most famous of cured pork sausages. They're porky, spicy, garlicky, mild, hot, smokey and red - all rolled into one! No matter what you may desire, you get it all with Chorizos! These unique sausages have been produced and enjoyed for centuries. From their humble peasant origins to the mechanised production methods of today, chorizos have essentially remained unchanged over this time.

Although there is a whole range of charcuterie products to suit all tastes (see below) chorizos account for about 40% of all Spain’s annual sausage production. That’s about 65,000 tonnes - a whole lotta sausages! What is it? Chorizo (pronounced choritho) is a dry-cured pork sausage most commonly flavoured with garlic and pimenton (paprika) which gives it its characteristic red colour and smokey flavour. Sizes, ingredients and flavours vary from region to region and they can also be flavoured with many other herbs and spices. They can be smoked and/or spicy-hot (picante) and they can range in colour from bright orange to dark brown. Chorizos are sold either whole, in cut lengths or sliced. As it is a dry-cured product it can be eaten uncooked, just slice it and eat it as tapas. Or you can cook it and add its distinct flavour to many dishes. Types of chorizo. As with jamón, the quality of charcuterie products depend on the pig it comes from.

Most chorizos come from the white pigs but the best (and most expensive) ones, as one would expect, come from the Iberian pig. They are generally red and are made from chopped pork seasoned with paprika, garlic, herbs and salt. The oils from the pimenton (paprika) and the salt also help to preserve the meat. The sausages are dry-cured in a cool environment. The best of the bunch? No contest! As I said above, the best sausages come from the Iberian pig and are known as Chorizo Ibérico. These are rich, fatty and have the unique, acorn-flavoured sweetness as found in the best Iberian hams. Chorizo Ibérico is unique to Spain and is only produced in small quantities, it is rare, very special and reassuringly expensive! My advice is: if ever you come across it, don’t look at the price tag, just buy it! Get some delivered to your home, pour yourself a glass of sherry and enjoy another one of life’s rich and rare taste sensations. Variations. There are as many regional variations of the chorizo as there are actual regions of Spain .

The dark red chorizos of Leon and the northern Atlantic regions have a smokey garlic flavour, the chorizos from the Pyrenees and central Spain have a smoked paprika flavour, and the chorizos from the southern Mediterranean areas are garlicky again but with more herbs and hot spices. Chorizos vary in size from big fat curly ones, to medium u-shaped ones, to skinny straight ones. And just about every combination of the above! The size of them is usually governed by the coarseness of the chopped meat. Some other charcuterie products. Coming a close second to the serrano hams is Lomo Embuchado. This is a whole pork loin, fat removed, marinated and coated with paprika and other spices, then dry-cured. It is just tender lean meat with a fraction of the fat of sausages and a lovely smokey flavour. Just slice it and eat it uncooked. Salchichones are sausages more like salami and are lean pork mixed with very coarse black pepper instead of paprika. They are generally milder than chorizo and don’t have the red colour.

Morcillas are blood sausages made with nutmeg, onion, pepper or paprika. They are dark red to black in colour. These generally have to be cooked before eating. Sausages like the lumpy Morcon are full of big chunks of pork mixed with garlic, herbs and paprika. Chourico - definition of Chourico by The Free Dictionary Chourico - definition of Chourico by The Free Dictionary Also found in: Thesaurus , Wikipedia . cho·ri·zo n. pl. cho·ri·zos A spicy pork sausage seasoned especially with garlic. [Spanish.] (Cookery) a kind of highly seasoned pork sausage of Spain or Mexico [C19: Spanish] a pork sausage highly seasoned with garlic, pepper, and spices. [1840–45; < Sp.] A highly seasoned, smoked pork sausage used in Spanish and Mexican cooking. ThesaurusAntonymsRelated WordsSynonymsLegend: chorizo - a spicy Spanish pork sausage sausage - highly seasoned minced meat stuffed in casings Translations Chorizo Want to thank TFD for its existence? Tell a friend about us , add a link to this page, or visit the webmaster's page for free fun content .

Link to this page: sausage References in periodicals archive ? Other Portuguese delights instore include guardanapo - meaning "napkin", a traditional Portuguese cake made with dough sponge with a custard-like filling and pao com chourico or chourico bread, a rich sandwichstyle bread made with Portuguese Chourico sausage pork. The head of the class in Portuguese dining Legal Sea Foods, called Boston's most popular restaurant by Zagat survey in 2012-2013, has four locations in the A, B and C terminals, where you can order steamed lobster, crab cakes, clam chowder or Portuguese fisherman's stew with fish stewed with mussels, clams and chourico sausage in a saffron tomato broth. What Is Chorizo and Where Can You Buy It? By Bethany Moncel Updated December 05, 2016. Chorizo is a name given to a variety of sausages, both fresh and cured, from Spain and Latin America. Chorizo is made from pork, is heavily seasoned, and has a characteristically red color.

Although there are many regional varieties, most chorizo can usually be placed into one of two categories, Spanish or Mexican. Spanish Chorizo Spanish chorizo is a cured, or hard, sausage made from coarsely chopped pork. The red color of Spanish chorizo is due to the heavy amounts of paprika in the spice mix. Depending on the type of paprika used, Spanish chorizo can be either spicy or sweet. The paprika used in Spanish chorizo is almost always smoked, which gives the sausage a deep, smoky flavor. Because it has been cured, it can be eaten without cooking and is often served sliced as part of a meat tray or tapas assortment. Spanish chorizo is also used to add flavor to cooked dishes like stews or paella. In general, fattier Spanish chorizos are used for cooking, whereas leaner chorizos are sliced and eaten without cooking. continue reading below our video How to Turn Leftover Summer Produce into Jam Mexican Chorizo Mexican chorizo is quite different from Spanish chorizo. The meat is usually ground, rather than chopped, and the sausage is fresh rather than cured.

The red color of Mexican chorizo usually comes from spicy red pepper rather than smoked paprika, like in Spanish chorizo. Mexican chorizo must be cooked prior to eating and can be cooked either in its casing or removed from the casing and cooked like ground meat. Mexican chorizo is a popular grill item but is also used in place of ground beef in tacos, burritos, chili, burgers, or even egg dishes. Where to Buy Chorizo Thanks to the popularization of ethnic cuisines in the United States, both Spanish and Mexican chorizos are widely available in most major grocery stores. Spanish chorizos are usually available in the deli or charcuterie . Spanish chorizos can usually be purchased sliced, by the pound like other deli meats, but are also sometimes available by the whole chub. Some manufacturers also make smaller, more reasonable chubs that are six to twelve inches in length. Mexican chorizo is usually sold with other refrigerated meats and sausages and is usually packaged in 1.25 pound or 5 link packages. Some better meat departments may even make their own fresh Mexican chorizo available for sale by the pound or link.

Some lower quality Mexican chorizos are sold in tubes rather than natural casings and contain a high amount of fat, artificial colorings , and seasonings. In addition to regular grocery stores, chorizo can be found at specialty food markets, meat markets, ethnic markets, and sometimes even farmers markets. Because there are so many ways to make chorizo, hand-crafted or artisan varieties are quite popular. Getting to Know: Sausages Getting to Know: Sausages From Cook's Country | June/July 2010 Share: All the world loves a sausage, so whether you grew up in Brooklyn or Bologna, you probably have a favorite. Here are some of ours. Frankfurter The genuine article, the Frankfurter, hails from Germany. But America adopted it and made it the most famous sausage in the world. Hot dogs are made from beef (sometimes combined with pork), which is cured, smoked, cooked, and seasoned with coriander, garlic, ground mustard, nutmeg, salt, sugar, and white pepper. Although hot dogs are fully cooked, warm them by steaming, boiling, sautéing, or grilling (we prefer the last two, which make for crisp skins).

All-beef dogs with little or no sugar taste meaty and real. The test kitchen favorite is Nathan’s Famous Beef Franks. Knackwurst Knackwurst (often incorrectly spelled knockwurst) is named for the characteristic pop you hear when you take a bite; “knack” is German for crack. Like the hot dog, knackwurst is precooked and can be made entirely from beef or a combination of beef and pork. The “smooth,” “mild” knackwurst is plumper and more sophisticated than a hot dog, though some tasters said it tasted like hot dog crossed with bologna. Eat it with traditional sausage toppings such as mustard and sauerkraut. Bratwurst At Midwestern backyard barbecues and tailgates, these “sweet,” “herbal” sausages are more common than hot dogs. They are made from ground pork and veal gently seasoned with caraway, coriander, ginger, and nutmeg. We prefer the “coarse, pebbly texture” of fresh, uncooked bratwurst to the mealiness of partially cooked versions. In Wisconsin, boiling a brat in water is a big no-no—the casing will burst.

Instead, simmer them on the grill in a pan of water or, preferably, beer, then finish them by crisping the skin over a medium-hot fire. Genoa Salami Popular in the deli case and key for Italian sandwiches and antipasto platters, Genoa salami is cured pork sausage with visibly chunky pockets of fat. Its “slightly sour,” “fermented” flavor may stem from a measure of wine added before it’s salted and air-dried (no smoking here), while the whole black peppercorns contribute spiciness. If you’re buying a whole one, take off the casing to remove the (harmless) mold; peel it only from the portion of sausage you plan to eat, though, or the sausage will dry out. Banger “Banger” is British slang for sausage, but in the United States it has come to describe a specific style that is plump, soft, white, and “creamy.” It is made from pork butt combined with crumbled rusks (dry, wheaty biscuits), so it’s not surprising tasters described it as “bready.” Popular in England and Ireland, bangers are served alongside potatoes or with a plate of eggs.

We like to simmer them in water, then sear them in a skillet to bring out their naturally “buttery,” “porky” flavor. Kielbasa Tasters compared this Polish sausage to a “coarse, garlicky hot dog.” Traditionally made from all pork, most commercial kielbasa today includes beef and sometimes turkey and is seasoned with garlic, marjoram, and smoke. Kielbasa is sold fully cooked, but we like to grill it or sear it to add flavor. Some brands are much saltier than others, so always taste for seasoning when you’re cooking with kielbasa (we like it in soups and stews). Smithfield Naturally Hickory Smoked Polska Kielbasa is our top-rated brand. Italian Sausage Griddled or grilled, Italian sausages are popularly served either with pasta or smothered in grilled onions and frying peppers on sub rolls. They come either hot or sweet and always raw. Both sweet and hot versions are made with coarsely ground fresh (not cured or smoked) pork flavored with garlic and fennel seed. The hot variety is also seasoned with red pepper flakes.

Grill or sauté whole sausages or remove the casing and crumble the meat into sauces, soups, or stews. Pepperoni This “spicy, chewy” Italian-American sausage is best known for its starring role on pizza. Pork (or occasionally beef) is ground and dried; combined with black and cayenne pepper, sugar, salt, and paprika; and cured for several weeks. To prevent pepperoni slices from leaching grease over pizza, we microwave them between sheets of paper towels first, a step that degreases yet doesn’t toughen the meat. Turkey-based pepperoni lacks a pleasant greasiness but ain’t bad for a low-fat substitute. Spanish Chorizo Spanish chorizo, which comes in links, is generally sold cured and fully cooked. It’s made from chopped pork and pork fat and seasoned with smoked paprika, garlic, and herbs. Its “jerkylike” texture reminded some tasters of pepperoni; its “pungent smoke” and “vinegary aftertaste” are all its own. Eat sliced chorizo as an appetizer or add to paella or Spanish tortillas. Don’t substitute it for Mexican chorizo or vice versa; they are not interchangeable.

(Kielbasa or linguiça makes a better substitute for Spanish chorizo.) Mexican Chorizo Unlike Spanish chorizo, the Mexican chorizo available in American markets is almost always sold raw, in links or bulk packs. Mexican chorizo includes paprika and garlic, but it’s chili powder that provides its characteristic “spicy, coffee-like” flavor. The texture is “crumbly,” similar to ground beef. Remove chorizo from its casing, then crumble and fry it. Drain off the grease before adding cooked chorizo to soups, stews, tacos, or even scrambled eggs or omelets. Andouille Made in German style, given a French name (pronounced an-DOO-ee), and seasoned with Cajun spices, this southern Louisiana native is a proverbial melting pot. It just wouldn’t be gumbo, jambalaya, and red beans and rice without it. “Chewy,” spicy andouille is made from ground pork, salt, garlic, and plenty of black pepper. It’s traditionally smoked over pecan wood and sugarcane, where it turns reddish and “hot and smoky.” Cooking isn’t required, but it does improve its flavor.

Linguiça This “peppery” smoked sausage from Portugal is distinctive for its “tangy,” “heavily spiced” flavor, which comes from a blend of paprika, garlic, pepper, cumin, and sometimes allspice or cinnamon. The spices are combined with pork butt and brined in vinegar and salt before smoking. Linguiça is sold primarily in areas with large Portuguese or Brazilian populations and should be cooked before serving. Try it as a pizza topping or in soups, such as kale or bean. related content

Question: What Spanish name is given to a spicy pork sausage seasoned with garlic?
Answer: Chorizo